Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries

• Published in: Food chemistry Vol. 132; no. 1; pp. 399 - 405
• Main Authors: Jin, Peng, Wang, Shiow Y., Gao, Haiyan, Chen, Hangjun, Zheng, Yonghua, Wang, Chien Y.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2012; Elsevier
• Subjects: Agriculture - methods; antioxidant activity; Antioxidant capacity; Antioxidant enzyme; Antioxidants - analysis; Antioxidants - pharmacology; Aroma and flavouring agent industries; Biological and medical sciences; carvacrol; cinnamic acid; Cultural system; enzyme activity; Essential oil; essential oils; flavonoids; Flavonoids - analysis; Food industries; Fruit - chemistry; Fruit - drug effects; Fruit - growth & development; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; linalool; manual harvesting; Maryland; Monoterpenes - pharmacology; Oils, Volatile - pharmacology; Organic Agriculture; organic production; Raspberries; Rubus - chemistry; Rubus - growth & development; Maryland; Antioxidant capacity; Essential oil; Antioxidant enzyme; Raspberries; Cultural system; Fruit; Enzyme; Raspberry; Antioxidant
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.11.011

► Organic raspberries had higher antioxidant capacities than conventional raspberries. ► Antioxidant capacities in raspberries were enhanced by postharvest essential oil treatments. ► Perillaldehyde was the most effective compound tested for enhancing the antioxidant capacities. The effects of cultural system and essential oil treatment on antioxidant capacities in raspberries were evaluated. Raspberries were hand-harvested from organic and conventional farms in Maryland, USA, and were treated with essential oil including carvacrol, anethole, cinnamic acid, perillaldehyde, cinnamaldehyde, and linalool. Results from this study showed that raspberries grown from organic culture exhibited higher value of antioxidant capacities and individual flavonoids contents. Moreover, the organic culture also enhanced the activities of antioxidant enzymes. In addition, essential oil treatments promoted the antioxidant enzymes activities and antioxidant capacities of raspberries, and the most effective compound was perillaldehyde. In conclusion, raspberries produced from organic culture contained significantly higher antioxidant capacities than those produce from conventional culture. Postharvest essential oil treatments have positive effect on enhancing antioxidant capacities in raspberries from both organic and conventional cultures.